Happy Monday, my friends! Are you staying warm? Christmas is coming so soon- just two more weeks!
Believe it or not, I actually adapted this week’s lunch recipe from one that I found in a Panera Bread email a few years back! I simplified it a lot, and I love to make it the night before for work, or even as a quick supper. It’s very high in protein and fiber, and the pepitas add great boosts of iron and zinc! Lentils and dried cranberries are great pantry staples that make this recipe full of flavor and easy on the budget.
1 cup cooked green lentils (or whatever variety you prefer)
¼ cup dried cranberries (Craisins are perfect)
¼ cup either black peppered or regular feta cheese, or blue cheese if you’re really bold
¼ pepitas (dried pumpkin seeds) or slivered almonds
Salt and pepper to taste (especially if using plain feta)
OPTIONAL: 1 T olive oil, citrus-based salad dressing, or 1 T orange juice: makes the salad more moist, adds a pop of flavor, and reconstitutes the cranberries a bit
This is easy- combine everything together! I think this is another salad that is better the next day, after the flavors have time to really meld together. I prefer it cold, or at least room temperature. Make it the night before and keep it in the fridge for the perfect lunch!